Product Description

Skimming ravioli out of boiling water, lifting potatoes from a parboil, removing hard-boiled eggs from the pan, all will be easily accomplished using this large perforated straining ladle. The bowl is wide and deep, allowing you to keep solids in while liquid drains out. ... Read more

Features

• 18/10 Stainless steel with BakeliteTM handle
• 5" Diameter bowl, overall length 14"
• Comfort contoured grip
• Hole for hanging storage

Features

• Chrome-plated steel and plastic
• Safely deposits and removes hot dishes from steamers
• Convenient one-handed operation
• Secure and easy to use
• Dishwasher safe

Product Description

Handcrafted from laminated premium bamboo using food-safe materials and techniques, this cutting board is a beautiful and practical addition to any kitchen. The bamboo retains its natural colour and will not dull knives.
Hand clean with warm water and mild detergent; dishwasher cleaning not recommended. Bamboo is a grass that functions as a single plant, self-propagating as it spreads horizontally underground. It continually sends up new shoots, naturally replenishing itself and making it one of the most renewable resources known. Bamboo is not harmed by harvesting and can grow into mature fibre in three to seven years. It is more durable and 16% harder than maple, and a third lighter in weight than oak. Bamboo holds the promise of a sustainable, cost-effective, and ecologically responsible alternative to wood. Shown at front in photo. ... Read more

Features

• Handcrafted from laminated premium bamboo using food-safe materials and techniques, this cut...
• Hand clean with warm water and mild detergent; dishwasher cleaning not recommended. Bamboo...
• See 7"L × 5"W × ¾" Thick

Product Description

Handcrafted from laminated premium bamboo using food-safe materials and techniques, this cutting board is a beautiful and practical addition to any kitchen. The bamboo retains its natural colour and will not dull knives.
Hand clean with warm water and mild detergent; dishwasher cleaning not recommended. Bamboo is a grass that functions as a single plant, self-propagating as it spreads horizontally underground. It continually sends up new shoots, naturally replenishing itself and making it one of the most renewable resources known. Bamboo is not harmed by harvesting and can grow into mature fibre in three to seven years. It is more durable and 16% harder than maple, and a third lighter in weight than oak. Bamboo holds the promise of a sustainable, cost-effective, and ecologically responsible alternative to wood. Shown third from front in photo. ... Read more

Features

• Handcrafted from laminated premium bamboo using food-safe materials and techniques, this cut...
• Hand clean with warm water and mild detergent; dishwasher cleaning not recommended. Bamboo...
• See 12"L × 8"W × ¾" Thick

Product Description

Attractive glazed ceramic that is safe for use directly on gas or electric burners and a heat resistant Bamboo handle make this kettle a charming and convenient choice for afternoon tea. One Quart size in handsome black. Specializing in kitchenware with an Eastern flare for two generations, Joyce Chen aspires to excellence, offering beauty and uniqueness that makes every dining experience special. ... Read more

Features

• Black glazed ceramic kettle with a handsome bamboo handle.
• Holds 1 Quart of water.
• Safe for use directly on gas or electric burners.
• Crafted of nonreactive material that does not alter the water's flavor.
• Fired to 2,700 degrees Fahrenheit for incredible durability.

Product Description

Traditionally used for Asian cuisine, more and more people are discovering this healthy and easy way to prepare a number of different types of foods. Its curved sides diffuse heat and extend the cooking surface, which helps with tossing and stirring. The great depth allows ample room to cook a whole fish, if so desired. Simmering, deep frying, or steaming, are just a few of its multiple uses. ... Read more

Features

• 14" Steel flat bottom wok with non-stick interior and exterior for easier food release and cleaning
• Aluminum dome lid
• Set also includes instruction video, tempura rack, recipe booklet, wooden 12" stir fry spatula, wooden stir fry spoon, wooden stir fry tongs and chopsticks

Features

• Weighs 2 pounds; stands 4-1/4 inches high with handle raised
• Collectible-quality, traditionally styled, hand-cast
• Enamel interior won't rust or corrode
• Stainless-steel infuser
• Brews 11 ounces of tea

Reviews (1)

sits on my desk
This darling little teapot sits on my desk. (For wood or glass desks, a little trivet is also charming.) When I am ready for some tea, I use the "hot" spigot on the water cooler, and put my "green" tea bag in the mesh basket. Since it does not need washed, a simple rinse when my day is finished, and a quick dry with a paper towel, puts it back on my desk as a decorative touch. I can have fresh tea, and not lose the elegant setting of my office. Serves 3 cups of tea. And makes my day! ... Read more

Features

• Lifetime warranty
• Carbon steel, great for high-heat cooking
• Wooden skillet handle doesn't conduct heat
• Helper handle makes it easier to carry
• Versatile flat bottom works over either gas or electric heat

Reviews (17)

Wok this way
This is a great wok for a great price. The traditional carbon-steel bowl heats evenly and HOT! The flat bottom and the second handle are modern compromises that make this so much easier to handle than a traditional round-bottomed wok. Plus you don't have to figure out where you put the wok ring. I already love mine & I've only had it a few weeks. It's starting to darken nicely; the blacker it gets, the more I love it :-)

Don't forget, folks, NEVER put carbon steel items in the dishwasher. This is true for carbon-steel knives as well as your wok. Never use detergent on carbon steel. Purists will tell you not to wash it at all, but to wipe it clean with a soft cloth or paper towel. I compromise by washing mine with mild soap, drying it thoroughly, and immediately re-oiling all surfaces. A knifemaker taught me this technique, which is admittedly a bit of a pain, but it will pay you dividends when you have a beautifully seasoned wok. Enjoy :-D

High carbon steel, well made, flat bottom, this does it all
1. High carbon steel seasons well (a process by which you impregnate the steel with a layer of oil.) Follow the directions. 2. Never wash a wok with detergent or put it in the dishwasher. We scrub ours out with coarse salt and follow with hot water, a swipe of a paper towel and then a bit of cooking oil. 3. The flat bottom isn't traditional but if you have an electric stove, it's required (the wok ring and round bottom don't work as well on electric stoves. To cool the wok, remove from the electric element; for gas, just adjust the gas level.) 4. The handle is also not traditional but handy and well made.

In short, you can't find a better wok. High carbon steel WON'T rust if you take care of it according to directions. And it cooks better than non-stick surfaces, which should not be heated as hot.

Not for serious Chinese cook!
I bought this wok 6 months ago. I seasoned it very well and started to use it. But I noticed the seasoning was easily peeled off when I cooked the dish with a lot of sauce. It meant I couldn't use it for steaming. When I made a fried rice, I had a hard time to clean it and re-season it. Most Chinese use a wok to cook everything, so I expected I could do that, too. But I was wrong. This wok is only good when you make a vegitable stir fry. That's all.

Solid product, inadequate seasoning instructions
This product (the wok I own is a Joyce Chen from Target - identical except that it has bakelite instead of wood handles) seems solidly made and generally works well; the carbon-steel body is thick enough to be strong yet light enough to be comfortable, the handles seem to be securely riveted in place, and the helper handle is a useful touch.

It transmits heat very well, browns meat rapidly, and can be run hot enough to properly stir-fry; prior to this wok I had a 12" non-stick and the non-stick coating self-destructed after one or two uses. A non-stick wok is a rather pointless exercise.

However, the seasoning instructions did not work adequately on my electric range; while I was able to get the very bottom to season properly, the sides refused to turn colors and after using the wok for a while a thin film of rust developed about 1/3 of the way up the sides. I scrubbed it off with 0000 steel wool and re-seasoned.

I found the following procedure, modified from one on a website, to work well, but take NO responsibility if you happen to destroy the small handle on your wok trying it. Mine survived fine.

First, stove-season the wok per the instructions, concentrating on the bottom. Trying to heat the sides over an electric range was ineffective; that's what the next step is for.

I found it works best to pre-heat the wok on medium to medium-high heat, THEN wipe oil onto the inside surfaces with a repeatedly-folded paper towel. Take care that your hand does not contact the pan or the hot oil in the towel; use the paper towel in such a way that your fingers are several inches from the hot surface. BE CAREFUL! This will require wiping more oil onto the pan fairly frequently, but has the added advantage (over pouring, then spreading) of limiting the amount of oil in the pan, so if you over-heat it the flames will be inches rather than feet high and quickly go out.

After stove-seasoning, let cool and remove the long handle by unscrewing the hanging eye. Wrap the small handle in a wet dishcloth or wet paper towels, then wrap the wet cloth completely in aluminum foil. This will keep the handle below 250 degrees F or so as long as there's water left.

Pre-heat the oven to 450 degrees.

Heat the wok on a burner at medium heat to heat the bottom.

Wipe the entire inner surface with oil, then (USING TWO OVEN MITTS!) put the wok in the oven for 20 minutes.

Remove (REMEMBER THE OVEN MITTS!), let the wok cool, rinse the oil out with hot water, and lightly scour the inside with a fine nylon mesh (I used the bag some onions came in) to smooth the rough spots. Re-wet and re-wrap the cloth keeping the handle cool. Dry with a paper towel and heat briefly over medium to medium-high heat to remove any remaining moisture. Repeat the oven-seasoning procedure at least 2 or 3 times.

Yes, it's a bit of a pain in the posterior, but at this point the entire inside of your wok should be a rich brown color, darkening to black near the bottom. NOW you're ready to cook!

Even When Seasoned, Not as Good as Non-Stick
Even when the carbon steel is impeccably seasoned, it still requires much more oil to cook than a non-stick stir fry/wok pan. With very good, baked-on seasoning after each use, the finish on seasoned carbon steel does not get as non-stick as a highly seasoned cast iron pan does. You use several times more oil than non-stick stir fry pans require, and you end up with the greasy stir fries reminiscent of the greasy carry-out cartons of chinese take-out. With this carbon steel wok, even if you season it expertly over a long period of time, you still need ladlefuls of oil to cook, for example, white cloud chinese egg white souffles. Non-stick stir fry pans/woks open up the world of not-so-greasy chinese and other stir fry cuisines. The superiority of non-stick for light stir-fry cooking aside, this carbon steel wok has good weight, good thermal performance, and is especially authentic for the price. ... Read more

Features

• Lifetime warranty
• Carbon steel, great for high-heat cooking
• Wooden handle doesn't conduct heat
• Helper handle makes it easier to carry
• Round bottom that works best with gas heat

Reviews (4)

Wok this Way!
This is heavy, solid, and BIG. Lightly ridged sides keep food out of the oil. It's sturdy, well-made, generously sized -- this is a real treat to cook with.

This is a rounded bottom wok. It's best used for cooking on a gas range. If you cook on electric, you'll want the flat-bottomed wok. It also needs to be "seasoned" they way you would season cast iron. If you do that, you will end up with a cook surface that cleans up beautifully. However, you do have to be aware of this when you scrub it clean - don't use anything too abrasive or you'll have to re-season it.

I have been nothing but pleased with the performance of this pan. It heats up well, cooks beautifully, and the seasoning has made it lightly non-stick (just like with cast iron) and so cleaning up isn't a major chore. I heartily recommend this wok for anyone cooking over gas. I love mine, and I think you will love it, too.

6 years tops
I have used this wok for 6 years and now need a new one. The surface deteriorates with constant use over time. We did season properly and followed direction. It does however provide excellent results and it is great for the occassional wok cook. We need something else that won't break down over time.

Food taste great with this carbon steel WOK!
I bought this wok because I have a gas range and I wanted to try a good carbon steel wok. I was not disappointed. I was able to season the wok very easily as detailed in the instructions. This wok is light and heats up very well. The food tasted great too. You will have to purchase a ring separately as well as a cover, but for this price it's a great deal.

Best wok for gas cooking
This is really the best wok if you are cooking on a gas stove. Flat bottom woks are really not going to give you the best flavor, and many woks readily available in the US are too heavy to lift and shake the food while cooking - which is the way a wok should be used. This wok is round-bottomed and light, and costs much less than almost all of the other woks on offer. ... Read more

Features

• Black glazed ceramic kettle with a handsome bamboo handle.
• Holds up to 2 quarts of water.
• Safe for use directly on gas or electric burners.
• Crafted of nonreactive material that does not alter the water's flavor.
• Fired to 2,700 degrees Fahrenheit for incredible durability.

Product Description

Attractive glazed ceramic that is safe for use directly on gas or electric burners and a heat resistant Bamboo handle make this kettle a charming and convenient choice for afternoon tea. Two Quart size in attractive Sage Green. Specializing in kitchenware with an Eastern flare for two generations, Joyce Chen aspires to excellence, offering beauty and uniqueness that makes every dining experience special. ... Read more

Features

• Sage Green glazed ceramic kettle with a handsome bamboo handle.
• Holds up to 2 quarts of water.
• Safe for use directly on gas or electric burners.
• Crafted of nonreactive material that does not alter the water's flavor.
• Fired to 2,700 degrees Fahrenheit for incredible durability.

Product Description

This Peking pan???a modern and more convenient version of a traditional wok???features three-ply metal construction (carbon steel between layers of aluminum) that takes in heat and spreads it well. The top and outside are coated with a premium-quality Excalibur nonstick surface, making the pan very easy to clean. The pan???s rounded center is deep and capacious; ingredients fall easily from side to bottom. For versatility, the bottom is flat, so you can use it on any type of cooktop. It has one long metal-and-phenolic-plastic handle and comes with a large aluminum dome for use when steaming foods. ... Read more

Features

• Material: Aluminum, Carbon Steel, Aluminum Tri-ply
• Size/Capacity: 12-in.
• Dimensions: 12-in.
• Origin: Taiwan
• Cleaning & Care: Handwashing Recommended

Features

• Set contains: 9" Rice Paddle, 12" Stir Fry Spatula, 13" Slotted Spatula
• Bamboo tools are stronger than wood and safe for use on non-stick surfaces

Amazon.com Review

This Chinese-style ceramic teakettle has been fired to 2,700 degrees F, making it tough enough to be put directly on your gas or electric burner. The kettle retains heat extremely well: The water continues to boil for 30 seconds after the kettle's been removed from the burner. In addition, the high-fired ceramic is nonreactive, which means the boiled water won't pick up unwanted flavors from the kettle. Classic style elements include a matte finish and a bamboo heat-resistant handle. --David Drury ... Read more

Features

• Safe for use directly on gas or electric burners
• Perfect for making tea or boiling water for drip-filter and French press coffee and instant soups and noodle dishes
• Holds 3 quarts
• Glazed ceramic is fired to 2,700 degrees F for extra durability
• Nonreactive material will not alter the taste of water

Product Description

The reactive glaze and ridged contours of this sake set were inspired by age old pottery techniques. Its combination of matte earthy color with glossy cobalt adds excitement to the overall simplicity of the design. ... Read more

Features

• Japanese porcelain
• Set includes decanter with spout 3 3/4" diameter x 4 1/2" h and 4 cups 2 1/8" diameter x 1 1/2" h
• Hand wash

Features

• Sake set, made of porcelain for durability
• 10-ounce decanter
• Four 2-ounce cups
• Rich two-tone glaze

Reviews (1)

sake set
I like sake, and you will too especially if you get this set. Its made according to traditional japaneese proportions which makes for really good drinking. Buy two so you can serve rice and barley sake at the same time! ... Read more

Amazon.com Review

Beautiful, traditional, and just perfect, this sake set contributes a tranquil note to a dinner even before the sake is sipped. Both the 10-ounce decanter and the four 2-ounce cups are durable porcelain with a rich two-tone glaze, and the pattern of delicate cracks suggests an ancientness. The decanter stands 4-1/2 inches high, the cups 1-1/2 inches. Though this porcelain is dishwasher-safe, the set should be cleaned in boiled water so it doesn't impart a soapy taste to the sake. --Fred Brack ... Read more

Features

• Decanter is 4-1/2 inches high; cups are 1-1/2 inches
• Beautiful decanter and cups serve sake in traditional style
• 10-ounce decanter, four 2-ounce cups
• Durable porcelain with a rich two-tone glaze
• Pattern depicts delicate cracking, giving impression of old age

Reviews (1)

STUNNING AND AUTHENTIC
A friend of mine collects the real thing--that is, museum-grade celadon pieces, so though I love this set, I was a bit shy about whipping these out for afternoon tea.Turns out, she loved them as much as I do and I ended up buying her a set for her birthday!Contrary to rare antiques, this set is perfectly functional--tolerates high temperature and cleans easily in the dishwasher.The glaze is smooth and solid, the pieces substantial and weighty.For those who may not have the pocket change (or inclination) for pricy, authentic pieces, but still want to add traditional flair to Japanese meals, this set is a beautiful, luminous choice. ... Read more

Product Description

Not every kitchen has space for a food processor, and not every budget can accommodate a high end stainless steel mandolin. This piece of equipment takes up very little drawer space, is reasonably priced, and will make quick work of slicing veggies for your next Asian-inspired meal. ... Read more

Features

• 12 1/4" x 3 1/2" with 3 stainless steel slicing/shredding blades

Amazon.com Review

These beautiful place mats (set of four, 16-1/2 by 11-3/4 inches) are constructed of bamboo and left in their natural color, making them perfect backdrops for porcelain tableware. Dark purple thread ties each mat together securely. The durable mats resist staining and heat, clean easily, and won't fray. For storage, they roll into tight bundles. --Fred Brack ... Read more

Features

• Easy to clean
• Generously sized -- 16 1/2" x 11 3/4"
• Set of 4 placemats
• Bamboo is an earth-friendly, renewable resource
• Attractive addition to your tabletop

Product Description

Simple, natural and elegant, three quintessential elements of Asian style. These natural bamboo coasters will add Eastern flavor to your table in no time at all. ... Read more

Features

• Natural bamboo
• 4" x 4"
• Sturdy, versatile, easy to clean